Hotpoint H150E User manual

Instructions
H150E

Key Contacts Back Cover
Installation 3
For your Safety – Always 4
For your Safety – Never 5
Features 6
Control Panel 7
Hotplates General Information Notes 8-9
Temperature Conversion Chart 10
Grill 11
Grill Chart 12
Oven 13
Oven Cookery Notes 13-17
Care and Cleaning 18-19
Something Wrong with your Cooker 20
1
Contents
Introduction 2
You must read these instructions prior to using the
appliance and retain them for future reference.

Introduction
2
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the
appliance and always ensure that no plug is left in a condition where it could be connected to
the electricity supply.
To help the environment, Local Authority instructions should be followed for the disposal of
you product.
DISPOSAL OF YOUR PRODUCT
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable
if the appliance has been installed in accordance with the installation instructions detailed in this
booklet.
To help make best use of your cooking equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an
extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested
that any pets be removed from the room until the smell has ceased. This odour is due to temporary
finish on oven liners and elements and also any moisture absorbed by the insulation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
* The guarantee is subject to the provisions that the appliance:
(a) Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c) Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
(d) Has been correctly installed.

Installation
3
WARNING – THIS APPLIANCE MUST BE EARTHED.
Mains Connection
Your cooker should have been checked to ensure that the voltage corresponds with your supply
volt age, this is stated on the rating plate, which is situated on the rear panel.The cooker must be
connected by a competent person such as one who is NICEIC registered contractor to suitable
double-pole control unit with a minimum rating of 45A and a minimum contact
clearance of 3mm, which should be fitted adjacent to the cooker, in accordance with IEE
regulations. The control unit must be within 2 metres of but not directly above the appliance and
should be easily accessible in the event of an emergency.
The power supply cable should conform to B.S.6004 with a conductor size of 6mm2, minimum.
Access to the mains terminals is gained by removing the rear access cover. The mains cable
must pass through the cable clamp adjacent to the terminal block. Sufficient cable should be
used to allow the cooker to be pulled out for servicing.
Ensure that the mains cable is routed away from any brackets affixed to the rear panel and
is not trapped to the rear wall when pushing the cooker into position between cabinets.
Siting the Cooker
The cooker is designed to fit between kitchen cabinets spaced 500mm apart. The space either
side need only be sufficient to allow withdrawal of the cooker for servicing. It can be used with
cabinets one side or both as well as in an angled corner setting. It can also be used freestanding.
This cooker is a Type X appliance, as such adjacent side walls which project above hob level,
must not be nearer to the cooker than 150mm and should be protected by heat resistant
material. Any overhanging surface or cooker hood should not be nearer 650mm.
Moving the Cooker
Before moving your cooker, switch off at the cooker control unit, ensure that it is cool.
Open the grill door sufficiently to allow a comfortable grip on the underside front edge of the
oven roof, avoiding any grill elements.
Radio Interference
This appliance conforms to EN 55014 regarding suppression of radio and television interference.
Note: Take care in moving the cooker as it is heavy. Take care to ensure that any floor
covering is not damaged.

Safety Information
4
When used properly your appliance is completely safe but as with any electrical product
there are certain precautions that must be observed.
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
●Remove all packing from the appliance before switching on for the first time.
●Understand the controls prior to using the appliance.
●Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
●Turn controls off when not in use.
●Stand back when opening an oven door to allow any build up of steam or heat to disperse.
● Always use dry good quality oven gloves when removing items from the oven/grill.
●Always place pans centrally over the hotplate making sure handles are kept away from the
edge of the hob and cannot become heated by other hotplates or pans.
● Always take care to avoid heat or steam burns when operating the controls.
●Always turn off the electricity supply at the wall switch and allow the appliance to cool before
cleaning (or changing an oven lamp if fitted).
● Always make sure the shelves are in the correct position before switching on the oven or grill.
●Always keep the oven/grill door closed when the appliance is notin use.
●Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.
● Always follow the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
●Always keep ventilation slots clear of obstructions.
●Always refer servicing to a qualified appliance service engineer.
●Always take care when removing items from the grill compartment when the lower oven is in
use as the contents will be hot
●Always turn off the electricity supply to the appliance at the wall switch should any glass
panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
●During use, the oven becomes hot. Care should be taken to avoid touching heating elements
inside the oven.
Always

Safety Information
5
●Never stare at Halogen heating units
●Never leave children unsupervised where a cooking appliance is installed as all surfaces will
be hot during and after its use.
●Never allow anyone to sit or stand on any part of the appliance.
●
Never store items above the appliance that children may attempt to reach.
●Never leave anything on the hob surface when unattended and not in use.
●Never remove the oven shelves whilst the oven is hot.
●Never heat up unopened food containers as pressure can build up causing the container to
burst.
●Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in cabi-
nets immediately above or next to the appliance.
●Never place flammable or plastic items on or near the hob.
●Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
●Never use the appliance as a room heater.
●Never use the grill to warm plates.
●Never dry any items on either the hob or oven doors.
●Never install the appliance next to curtains or other soft furnishings.
●Never operate the grill with the grill door closed as this will cause the appliance to over heat.
Never
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
In the event of a chip pan fire or any other pan fire.
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and
extinguish the fire.
3.
LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often
caused by picking up a hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force
of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.

Features
6
Hotplate Bezel
Oven Door
Grill Pan
Model/Serial
no.
Food Support
Control Panel
Rating plate (on rear panel)
7" Hotplate
Fixed / Detatched Grill
Pan Handle
Oven Removable Side
Panels
Oven Rod Shelves
Grill Door
6" Hotplate

Control Panel
7
Note: Always ensure that all controls are in the OFF position, when appliance is not in use.

Hotplates General Information Notes
8
Use of Hotplates
Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface.
Turn the control to High for fast cooking. To cook more slowly or simmer, turn the control to a lower
setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are
specially for smaller pans, low temperature cooking and simmering.
Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life
of the hotplate.
Control Settings Guide
This is provided only as a guide – settings also depend on the type of pan used and the
quality of food.
Safety requirements for deep fat frying
1. Use a deep pan, large enough to completely cover the appropriate heating area.
2. Never fill the pan more than one-third full of oil.
3. Never leave oil or fat unattended during the heating or cooking period.
4. Never try to fry too much food at a time, especially frozen food. This only lowers the
temperature of the oil or fat too much, resulting in greasy food.
5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat.
Frozen foods, in particular, will cause frothing and spitting, if added to quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan clean and free from streaks of oil or fat.
Keep water boiling.
Make 2-3 egg omelettes.
Thaw frozen vegetables.
To heat solid & liquid foods.
To melt butter chocolate etc.
To cook foods just above
simmering.
To maintain a ‘rolling boil’ for
preserve making.
To heat food gently.
To keep small amounts of water
simmering.
To heat sauces containing egg
yolks & butter.
To simmer stews, meat, fish, veg-
etables & fruit.
To seal meat and to fry fish.
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve
making

Hob General Information
9
●Use good quality flat-based
cookware on all electric heat
sources.
●Ensure pans have clean, dry
bases before use.
●Ensure pans match size of
heating area.
●Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
●Ensure pan handles are
positioned safely and away
from heat sources.
●Lift pans, do not drag.
●Use pan lids except when frying.
●Deal with spillage immediately
but with care.
Always ✓
●Use gauze, metal pan diffusers,
asbestos mats and stands e.g.
Wok stands – they can cause
overheating.
●Use utensils with skirts or rims
e.g. buckets and some kettles.
●Use badly dented or distorted
pans.
●Leave an element switched on
when not cooking.
●Cook food directly on the hot-
plate.
●Drag or slide utensils across
the hob surface.
●Place large preserving pans or
fish kettles across two
hotplates.
●Place plastic vessels or utensils
on a hot hob.
●Use the hob as an area for
storage
Never ✗
PANS SHOULD NOT
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
But essentially Flat
Always place pans
centrally on the
hotplate
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
Be deeply ridged

Temperature Conversion Chart
10
˚F
Gas
Mark
1/2
1
250 100
120
130
140
160
170
180
200
210
220
110
130
140
150
170
180
190
210
220
–
120
140
150
160
180
190
200
220
–
–
275
300
325
350
375
400
425
450
475
2
3
4
5
6
7
8
9
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven

Grill
CAUTION – ACCESSIBLE PARTS WILL BECOME HOT WHEN
THE GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.
THE GRILL WILL NOT OPERATE WITH THE GRILL DOOR
CLOSED
Never: line the grill pan with aluminium foil.
The grill control is designed to provide variable heat control of
the grill element. Open the grill door, preheat the grill at High
setting for approximately 5 minutes. When toasting, place the
grill pan on the grill runner. Position the pan centrally below
the grill element. Leave the control at High setting for toast,
sealing and fast cooking of foods. For thicker foods requiring
longer cooking, turn the control to a lower setting after the
initial sealing of both sides at High setting. The thicker the food
the lower the control should be set.
See chart on guide to grilling.
Remember to switch off the grill control at the end of
cooking.
Grill Compartment as a hotcupboard. Plates and dishes
placed on the floor of the compartment will be heated from
the oven when in use. Do not operate the grill control
when using the compartment as a hotcupboard.
The grill pan handle is detachable from the pan, to facilitate
cleaning and storage. The handle can be either detachable
from or fixed to the pan. For a fixed handle remove the screw
and washers from the grill pan bracket, tilt the handle over
the recess adjacent to the bracket.
Slide the handle towards the centre of the pan and let the
handle locate over the bracket.
Replace screw and washers and ensure that they are fully
tightened up. For a detachable handle remove screw and
washers from grill pan and discard.
Warning: Ensure when using grill pan handle in the
detachable manner it is centralised and secure.
11
Setting the Grill
Grill pan handle
Door in
grilling
position

Guide To Grilling
12
Pre - heat the grill for 5 minutes on maximum control setting before grilling
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
Food Grill Setting Approximate Cooking time
Toasting of Bread
products
Small cuts of meat,
sausages, bacon, etc.
Chops etc.
Gammon steaks
Chicken pieces
Fish: fingers
Whole
Fillets
Fish in breadcrumbs
Pre - Cooked potato
products
Pizzas
Browning of food
Med
Med
High
Med - High
Med
Med
Med
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
15 - 20 mins.
15 - 20 mins.
15 - 20 mins.
12 - 15 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the grill
pan and pan placed on the base of the grill com-
partment.
20 - 25 mins. Wire food support used in upturned
position for chicken.
High 3 - 10 mins.
GRILL CHART

Oven
With the oven door closed, heating of the oven is achieved by turning
the control clockwise to the required ‘oven
temperature’ scale on the control panel, as recommended in the
temperature charts. The pilot light will immediately come on and go off
during cooking as the thermostat maintains the correct temperature.
Note: At the end of the cooking period there may be a momentary puff
of steam when the oven door is opened. This will disperse in a few sec-
onds and is perfectly normal characteristics of an oven with a good door
seal.
Note: Remember to switch off the oven control after
cooking is finished.
Oven Cookery Notes
The ‘oven temperature charts’ are a guide only, giving approximate
cooking temperatures and times. To suit personal taste and requirements,
it may be necessary to increase or decrease temperatures by 10˚C.
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh
it. Meat which has been stored in a refrigerator, should be allowed to
come to room temperature for approximately 30 minutes before cooking.
Always completely thaw frozen meat before cooking. Beef, lamb and
mutton may be lightly floured, but pork should have the rind scored,
brushed over lightly with olive oil, and sprinkled with salt – for crisp
crackling.
Place the joint in a suitably sized meat pan (a small joint in a large meat
pan causes unnecessary oven splashing). Small joints weighing less than
1.5kg (3lbs) may be pot roasted. Additional fat should not be used,
except for veal, very lean meat, poultry, which can either be ‘larded’ with
fat bacon, or brushed over very
sparingly with melted fat/cooking oil.
When potatoes are roasted round the joint, they only require to be coated
in melted fat/cooking oil. It is not necessary to baste, when roasting in an
electric oven, and liquid/stock should not be added to the meat pan.
13
Oven Control
To prepare meat
for roasting in your
electric oven

Oven Cookery Notes
14
The secret of succulent, tender meat, is not to roast quickly at too high a
temperature. Best results are obtained when
roasting is carried out at low temperatures. When a lower temperature is
used, joint loses less weight, is more tender (too high a temperature causes
meat to be tough and dry), and the splashing of fat onto oven interior is
reduced. When a complete meal is being cooked in the oven, cooking time
may need to be increased, and temperature may need to be raised for
approximately the last 30 minutes of the cooking period (for instance when
cooking Yorkshire pudding to serve with roast beef).
The times and temperature suggested should be used as a guide but may
vary according to:–
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking period than a long thin
joint.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a
large one, whereas a large joint over 3kg (6lbs) will cook in the time
given for ‘minutes’ per 450g (1lb) without the ‘minutes ’
over added.
c) Boned/rolled and stuffed joints take longer to cook through than
those with a bone. (The weight of stuffing should be added to the
oven ready weight of meat/poultry to calculate roasting times.)
Never use meat pans larger than 390 x 300mm (15”x12”) and baking trays
no larger than 330x255mm (13”x10”), these should be positioned centrally
on the oven shelf. Food should not be placed directly on the floor of the
oven. To avoid unnecessary cleaning, rod shelves which are not in use,
should be removed from the oven.
Temperature and
Time
Meat pan and rod
shelves

15
190/200˚C approx. 20-25 mins.
per 450g (1 lb) + 20 mins over
Food
Beef 190/200˚C approx. 25-30 mins.
per 450g (1 lb) + 25 mins over
Temperature and Time Position in Oven
Lamb/Mutton 190/200˚C approx. 25-30 mins.
per 450g (1 lb) + 25 mins over
Pork 190/200˚C approx. 30-35 mins.
per 450g (1 lb) + 30 mins over
Veal 190/200˚C approx. 25-35 mins.
per 450g (1 lb) + 30 mins over
Poultry/Game
Casserole Cooking
If using aluminium foil, never: 1. Allow foil to touch sides of oven; 2. Cover oven
interior with foil; 3. Cover oven shelves with foil.
140/160oC according to quantity Shelf 3
Runner 2 from
bottom of oven
Turkey up to 5.5kg (12lb) allow 22 mins
per 450g (1 lb) at 190˚C
e.g. 5kg (11lb) = 242 mins
over 5.5kg (12lb) allow 16 mins.
per 450g (1lb) at 180˚C
e.g. 10kg (22lb) = 352 mins
Oven Temperature Chart - Meat

16
Food
Scones
Small Cakes 220/230˚C 10-15 mins 190/200˚C approx. 20-25 mins
Temperature and Time Position in Oven
Runners 1 and 4
from bottom of oven
Sponge Sandwich
(fatless) 180/200˚C 7" tins 15-20 mins Runners 1 and 4 from bottom of oven
Swiss Roll 190/210˚C 10-15 mins Runner 4 from
bottom of oven
Semi-rich Cakes
(large) 160/180˚C 61/2 "-7" tins 11/4-11/2hrs
8"-9" tins 2-21/2 hrs Runner 2 from
bottom of oven
Christmas Cake 140/150˚C according to size and
richness of mixture Runner 3 from bottom of oven
Milk Puddings
Baked Egg Custard 140/160˚C 2-21/2 hrs
140/160˚C 40-50 mins Runner 3 from bottom of oven
Meringues 100/110˚C Large 31/2 -41/2hrs
Small 21/2 -3 hrs Runner 1 from
bottom of oven
Shortcrust Pastry
(Plate Tarts)
Puff Pastry
190/210˚C 45-50 mins
approx. 220˚C
Runners 1 and 4
from bottom of oven
Yorkshire Pudding
Individual Yorkshire
Puddings
210/220˚C 40-45 mins
210/220˚C approx. 20 mins
Runner 5 from
bottom of oven
Bread (full oven)
Bread (single loaf) 230˚C 50-60 mins Reducing to 230˚C 45-50 mins 210/220˚C
after first
10 mins
Runners 1 and 4
from bottom of oven
Victoria Sandwich 170/190˚C
61/2 "-7" tins approx. 20 mins
8"-81/2 " tins approx. 30 mins
Runners 1 and 4
from bottom of oven
Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full
oven of bread etc.) tins should be interchanged half way through the cooking period.
When baking two trays of scones, small cakes, at the same time, the lower tray may
require to be baked for a few minutes longer than the top tray.
If soft tub margarine is used for cake making, temperatures recommended by the
manufacturers should be followed. Temperatures recommended in this chart refer to cakes
made with block margarine or butter only.
Oven Temperature Chart - Baking

Problem
Grilling
Uneven cooking front
to back Ensure that the grill pan is correctly positioned beneath the grill element.
Fat splattering Ensure that the grill is not set to too
high a setting.
Check
Baking
Uneven rising of cakes Ensure that the oven shelves are level by
using a spirit level on the rod shelf and
adjusting, using suitable packing,
e.g. wood, under the feet of the
appliance. This should be checked both left
to right and front to back.
Sinking of cakes
Over/Undercooking
Fast/Slow cooking
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method
with soft margarine.
Refer to the cooking times and
temperatures given in the oven
temperature charts, however, it may be
necessary to increase or decrease
temperatures by 10
˚ C to suit personal
taste.
Do not use utensils greater than 56mm
(21/4") in height, for roasting.
Cooking Results Not Satisfactory
17

Care and Cleaning
18
Turn OFF the main control unit and allow the cooker to cool
before cleaning.
Before switching on again, ensure that all controls are in the OFF
position.
Refer to the instructions below for cleaning the ‘Stay clean’
removable side oven panels.
‘STAY CLEAN’ OVEN LINERS
How ‘Stay clean’ The surfaces of the ‘Stay clean’ oven liners are treated on the
Works mottled face with a special vitreous enamel which absorbs
cooking soils. At temperatures of 220°C (425°F) or above, the
special surface enables these soils to be slowly destroyed. The
higher the temperature, the more effective it is. In most cases
normal cooking operations at this temperature will permit this
cleaning operation to proceed during cooking. However, if
higher cooking temperatures are not used regularly, it may be
necessary, in order to prevent heavy soiling, to run the oven
without a meat pan, at a higher temperature setting of 230°C
(450°F) for a couple of hours. This may be necessary once a month
or every two or three months depending on the type and amount
of oven cooking.
Oven sides – It should not normally be necessary to clean the
‘Stay clean’ panels in water. If the user feels it is desirable to do
so, remove the rod shelves and side panels and wash them in
warm, soapy water, followed by rinsing in clear water. Do not use
enzyme/biological washing powder, harsh abrasives or oven
chemical cleaners of any kind.
Grill – Remove the grill pan and grid. It is best to wash these
items immediately after use to prevent stains from being burnt on
when used again.
Hob and Spillage Lift out the hotplate bezels and wash in hot soapy or detergent
Compartment water. Wipe the hob with a damp cloth wrung out in warm soapy
water or detergent water. To clean the spillage compartment,
raise the hob and wipe with a damp cloth wrung out in a warm soapy
or detergent water using a fine soap impregnated steel wool pad
if necessary.
Control Panel Wipe over the control panel with a damp cloth and polish with a
dry cloth. Do not use oven cleaners or aerosols, scouring pads or
abrasive powder for cleaning the plastic knobs or plastic end
caps as damage will occur.
Oven – Interior Refer to the instructions above for cleaning the ‘Stay clean’
panels.
Remove the rod shelves for washing at the sink. Use a fine steel
wool soap pad for removing stubborn stains from the rod shelves
and floor of the oven. Take care during cleaning not to damage,
bend or dislodge from the supporting clips the thermostat phial
which is across the back of the oven just below the roof.